Sustainable food

This best practice was developed for supporting organic farming in the North-East region.
Adoption of responsible consumption behavior starts with food because eating is responsible for more than a quarter of the impact of human activity on the environment. Food production requires enormous amounts of water and energy, depends on the massive use of pesticides and pollutes watercourses, monopolizes land and accentuates deforestation. On the field-to-store route, food accounts for 20% of global greenhouse gas emissions.
There are currently many controversies when it comes to defining sustainable food. Concepts such as organic, local cultures, healthy food, kilometre food, CO2 emissions, food sovereignty, or considerations on reducing meat consumption, use of pesticides, use of herbicides, farmers' rights, free trade rules, etc. are factors that should be taken into account.
Conventional farming practices are not necessarily bad. There are small scale farmers who do not label their products by bio or eco, but who still use sustainable, sustainable methods of working and treats the land, their animals, their employees and the entire ecosystem with respect and care. However, large commercial farms can have and mostly have extreme negative effects on the natural environment, on animal welfare and even on societies, removing small firms from the economic landscape and transforming local traditions and culture.